Cheesy Egg and Hashbrown Casserole

One of the best things about casseroles? They reheat perfectly and make excellent leftovers! This casserole is no exception and is fantastic the next day!

My friend Ben (of Ben’s Pickled Eggs) brought this amazing casserole to our Egglands Best Egg-spect the Best Brunch.  Doesn’t it look delicious?!

Ben does a told of creating in the kitchen and doesn’t measure anything.  (How do people cook like that???  I need measurements, folks!)  So these are approximates and can be changed depending on your likes and dislikes.

Cheesy Egg and Hashbrown Casserole

* 1 onion, diced
* 1 green pepper, diced
* 1 red pepper, diced
* 1 cup sliced mushrooms
* 1 cup cooked ham, cubed
* 1 cup cooked bacon, crumbled
* 1 cup cooked sausage, crumbled
* 1 bad shredded hash brown potatoes
* 2 cups shredded cheddar cheese
* 8-10 eggs
* 1 cup milk
* salt and pepper to taste

Spray a deep casserole dish (he used a huge pan) with non-stick cooking spray.

Chop all of your veggies and meats.

Add cooked veggies to the frozen hash browns and put in the bottom of your casserole dish.

Spread the meats evenly over the top of the hash browns.

Beat together the eggs and milk.  Add salt and pepper to taste.

Pour over meats.

Bake in a 350 degree oven for about 45 minutes.  Sprinkle the cheese evenly over the top and return to oven.

Cook another 15 – 30 minutes until firm in the middle.  The bigger the casserole, the longer it will take to cook.

Serve hot and enjoy!

I’m linking to the parties on my sidebar!